摘要
Pumpkin (Cucurbita moschata ) is one of the well-known edible plants that contains several phytoconstituents,including polyphenols.The properties of medicinal values in pumpkin have been demonstrated,such as anti-diabetic,antioxidant,anti-carcinogenic,anti-inflammatory,hypolipidemic,and hypoglycemic.As functional compounds in pumpkins and the secondary metabolites in plants,the positive effects of polyphenols have been studied,including high antioxidant capacities and the mitigation potential of chronic diseases and certain cancers.This review is proposed to comprehensively investigate the interactions between phenolic compounds and pumpkin matrix constituents,including carbohydrates,proteins,lipids,minerals,vitamins,and other polyphenols,which will significantly impact the bioaccessibility and bioavailability of bioactive compounds in pumpkins,especially phenolics.Meanwhile,the effect on the nutritional properties of bioactive compounds has also been reported.Furthermore,this review includes the assessments for the food processing strategies to demonstrate the impact on phenolic intake capacity and changes in the content and properties of active compounds.
基金
funded by Ezy Chef Pty Ltd,Australia under the project theme of“In vitro digestion model for plant proteins
blended food product analysis”and supported by the AusIndustry Entrepreneurs’Programme“Innovation Connections Grant(TCG00175)”
Also,supported by the University of Melbourne under the“McKenzie Fellowship Scheme”(Grant No.UoM-18/21)
“Collaborative Research Development Grant(Grant No.UoM-21/23)”funded by the Faculty of Veterinary and Agricultural Sciences
the University of Melbourne,Australia.Dr Hafiz Suleria is the recipient of an“Australian Research Council-Discovery Early Career Award”(ARC-DECRA-DE220100055)funded by the Australian Government.
